Cranberry Apple Stuffing is a delightful twist on a classic side dish, filled with sweet tart cranberries and crisp, juicy apples. It’s a perfect mix of soft bread cubes, fresh herbs, and those bright fruits that add a little pop of color and flavor in every bite. This stuffing is a wonderful middle ground between traditional and fresh, making it a great choice for holiday meals or any cozy dinner.
I love making this stuffing because it brings something unexpected to the table without being too different from what everyone expects. The cranberries add just the right balance of tartness, and the apples give it a subtle sweetness that pairs wonderfully with the savory herbs. I usually toss everything with a bit of butter and broth to keep it moist and flavorful while baking.
Whenever I serve this cranberry apple stuffing, I enjoy seeing how it brightens up the whole meal. It’s great alongside turkey or chicken, but honestly, it could be the star of the plate on its own! If you want a tasty way to add some fruit and festive colors to your stuffing, this recipe is definitely one to try.
Key Ingredients & Substitutions
Bread: Using day-old Italian or sourdough bread adds great texture. If you don’t have these, whole wheat or country-style bread work too. Just make sure it’s a bit dry so it soaks up the flavors well.
Apple: Firm apples like Granny Smith or Honeycrisp keep their shape and add a fresh tartness. If you prefer sweeter, try Fuji or Gala apples instead.
Cranberries: Dried cranberries bring a sweet-tart punch. If you can’t find them, try dried cherries or raisins for a similar effect.
Herbs: Fresh thyme, rosemary, and sage create classic stuffing flavors. Dried versions work fine but use about half the amount to avoid overpowering the dish.
Broth: Chicken or vegetable broth keeps things moist and flavorful. For a vegetarian version, stick to vegetable broth or even mushroom broth for a deeper taste.
How Do I Get the Perfect Moist Yet Crispy Stuffing?
It’s all about balancing moisture so the stuffing is tender inside but has a nice crunchy top. Here’s how I do it:
- Toast the bread cubes first; this helps them absorb broth without getting mushy.
- Cook the veggies and apples until just softened—this keeps their texture and flavor.
- Add broth gradually; stop when the mixture feels moist but not soggy.
- Cover with foil while baking to hold in moisture, then uncover to let the top brown and crisp up nicely.
Following these steps helps you nail that cozy, flavorful stuffing with a great balance of textures every time.
Equipment You’ll Need
- 9×13-inch baking dish – I like it because it fits the stuffing perfectly and bakes evenly.
- Large mixing bowl – for combining bread, veggies, and herbs easily.
- Large skillet – allows you to sauté the vegetables and apples until tender and flavorful.
- Toasting sheet – for crisping up the bread cubes before mixing.
- Wooden spoon or spatula – helps gently toss everything together without breaking the bread.
- Measuring cups and spoons – to keep everything precise and balanced.
- Aluminum foil – for covering the dish while baking to keep in moisture.
Flavor Variations & Add-Ins
- Swap dried cranberries for dried cherries or raisins for different fruity notes.
- Add cooked sausage or pancetta for a smoky, savory boost.
- Incorporate chopped pecans or walnuts for extra crunch.
- Mix in shredded cheese like Gruyère or Parmesan for a cheesy variation.
Cranberry Apple Stuffing
Ingredients You’ll Need:
Main Ingredients:
- 10 cups cubed day-old bread (Italian or sourdough)
- 1 medium apple, peeled, cored, and diced (Granny Smith or Honeycrisp preferred)
- 1 cup dried cranberries
- 1 cup celery, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, finely chopped (or 1/2 tablespoon dried rosemary)
- 2 teaspoons fresh sage, finely chopped (or 1 teaspoon dried sage)
- 2 to 2 1/2 cups low-sodium chicken or vegetable broth
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 10-15 minutes to toast the bread, and roughly 45-50 minutes to cook, including baking time. Overall, plan for about 1 hour and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Prep and Toast the Bread:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. Spread the cubed bread evenly on a baking sheet and toast in the oven for 10-15 minutes until the bread is lightly golden and crisp. Remember to stir halfway to toast evenly. Once toasted, remove and let the bread cool.
2. Cook the Vegetables and Apples:
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking until softened and translucent, about 5-7 minutes. Stir in the minced garlic, diced apple, thyme, rosemary, and sage. Cook for an additional 3-4 minutes until the apples soften slightly but still hold their shape.
3. Combine and Mix the Stuffing:
Remove the skillet from heat and pour the cooked mixture into a large bowl. Add the toasted bread cubes and dried cranberries. Slowly add 2 cups of broth while gently tossing everything together to moisten the bread without making it soggy. Add more broth if needed to reach the right texture. Season with salt and pepper to your taste.
4. Bake the Stuffing:
Transfer the stuffing mixture into your prepared baking dish, spreading it out evenly. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for another 15-20 minutes, until the top is golden brown and crisp.
5. Serve and Enjoy:
Take the stuffing out of the oven and optionally garnish with fresh parsley or thyme. Serve warm alongside your favorite main dishes and enjoy a cozy, flavorful treat!
Can I Use Frozen Bread for This Stuffing?
Yes, you can use frozen bread cubes, but be sure to thaw them completely and let them dry out a bit—either by leaving them at room temperature or toasting them in the oven—to avoid excess moisture in your stuffing.
How Can I Make This Stuffing Gluten-Free?
Simply substitute the bread with a gluten-free loaf. Toast it as usual before mixing to get the best texture. Make sure the broth and other ingredients are also gluten-free.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! You can assemble the stuffing up to a day in advance, cover it, and refrigerate. When ready to bake, add a little extra broth if it looks dry, then bake as directed.
How Should I Store Leftover Stuffing?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth to keep it moist.